Bacon & egg tart with bush tomato relish

Jill Dupleix was inspired by local Australian produce to create this beautiful bacon and egg tart with bush tomato relish.

Recipe «Bacon & egg tart with bush tomato relish» presented in category Recipes / Eggs, to prepare this dish you will need no more 45 minutes. To make this dish at home by prescription from the author sheff would need: 1 1/2 sheets frozen shortcrust pastry, thawed, 1 tbsp olive oil, 175g bacon rashers, chopped, 4 eggs, 2/3 cup thickened cream , 1/2 cup milk, 1 tbsp Dijon mustard, 1/2 cup grated cheddar , Pinch freshly grated nutmeg, Rocket leaves and bush tomato relish , to serve.

Ingredients:

• 1 1/2 sheets frozen shortcrust pastry, thawed 
• 1 tbsp olive oil 
• 175g bacon rashers, chopped 
• 4 eggs 
• 2/3 cup thickened cream 
• 1/2 cup milk 
• 1 tbsp Dijon mustard 
• 1/2 cup grated cheddar 
• Pinch freshly grated nutmeg 
• Rocket leaves and bush tomato relish , to serve 

Instructions

1. Preheat the oven to 180C. Grease a 36cm x 11cm rectangular loose-bottomed tart pan with the pastry and trim to fit. Place in the fridge to chill for 10 minutes. Prick the pastry base with a fork, then line the pastry with non-stick baking paper and fill with rice or pastry weights and bake in oven for 15 minutes. Remove paper and weights and return to oven for 5 minutes until dry and crisp. Remove from oven and set aside to cool slightly.
2. Heat oil in a frypan over medium heat, add the bacon and cook for 5 minutes or until crisp. Drain on paper towel.
3. Whisk together the eggs, cream, milk and mustard in a bowl, stir in the cheese and nutmeg, then season.
4. Scatter half the bacon over the pastry base, pour over the egg mixture and scatter with the remaining bacon. Bake for 20-25 minutes until set.
5. Serve the tart warm or at room temperature topped with rocket leaves and bush tomato relish.